Carrot Cake Dessert Cheeseball

a carrot cake cheese ball on a wooden cutting board surrounded by cookies

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Carrot Cake Dessert Cheeseball

This carrot cake cheese ball recipe makes a yummy dessert for Easter or any other spring time occasion. With a creamy carrot cake base and a coating chock full of chopped pecans, coconut flakes, and diced matchstick carrots, this is the perfect way to finish off your spring celebrations.

Prep Time15

Freeze Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 340kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cheese Ball

2 8 oz blocks cream cheese softened
1 cup carrot cake mix
2 cups powdered sugar

For The Coating

1/2 cup chopped pecans
1/2 cup coconut flakes
1/2 cup match stick carrots diced

US Customary - Metric

Instructions

Add the cheese ball ingredients to a mixing bowl, whip together with a hand mixer until evenly combined.
Using a spatula, scrape the mixture into a ball shape. Transfer the cream cheese ball to a waiting piece of plastic cling wrap. Wrap up tightly, and gently shape to perfect the ball.
Freeze for 1 hour.
In a small bowl combine the chopped pecans, coconut flakes, and diced carrot. Transfer the mixture to a shallow dish or flat plate.
Remove the stiff cheeseball from the freezer, carefully unwrap, and place it in the center of the topping mixture.
Spoon the topping mixture up and over the cheeseball, pressing in gently and turning to coat as needed until it's complete evenly covered.
Serve with your favorite dipping options, and enjoy!

Notes

It will make this so much easier if you let the cream cheese come to room temperature first. If you try to work with it cold, it will be harder to incorporate the sugar and cake mix into it.
You don't need butter in this ball unlike some other variations because of the cake mix.
Make sure to keep the ball wrapped in plastic while you shape it to keep it food safe for your guests and save you from messy hands.

Nutrition